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Guriev classic porridge

Classic Guryev porridge

Original, fluffy, appetizing, and unbelievably delicious! Classic Guryev porridge is a traditional dish of Russian cuisine. It's really more of a semolina dessert — firmer on the outside, soft and tender within. It takes some fuss to make, but the flavor pays back every bit of the effort!

Maria

Recipe author

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Composition / ingredients

Servings:

Milk

500

Semolina

100

Sugar

Walnuts (or a mix of nuts)

Dried apricots

Butter

Eggs

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 6 g

Fats 30 % 11 g

Carbohydrates 54 % 20 g

197 kcal

GI: 25 / 45 / 30

Cooking method

Step 1:

How do you make classic Guryev porridge? Gather the ingredients. Use the richest milk you can — whole farm milk is ideal. Choose good-quality butter with no additives. Any nuts will do, and you can use a mix. As for the dried fruit, besides apricots it's also delicious with raisins, cranberries, or prunes.
Step 2:

Guryev porridge is a semolina porridge that's first cooked on the stove and then baked in the oven. Start by cooking the porridge. Pour the milk into a saucepan and add the regular sugar and the vanilla sugar.
Step 3:

Bring the milk to a boil over medium heat.
Step 4:

Pour in the semolina in a thin stream. To keep the porridge lump-free, do this while stirring constantly. Cook the porridge over low heat for about 5 minutes, until thickened. Don't forget to keep stirring it with a spatula.
Step 5:

You should end up with a fairly thick porridge.
Step 6:

Take the saucepan off the heat. Add the butter to the porridge and stir until smooth.
Step 7:

Wash and wipe the eggs. Beat them into the porridge one at a time, mixing well after each.
Step 8:

Chop the nuts finely with a knife. I used a mix of nuts: pecans, hazelnuts, peanuts, and walnuts.
Step 9:

Wash the dried apricots or other dried fruit well, then pour boiling water over them to rinse off any grit. Pat them dry with a paper towel. Cut the apricots into pieces; leave raisins whole.
Step 10:

Toast the nuts briefly in a dry skillet — they'll come out more fragrant and crunchy.
Step 11:

Take oven-safe baking dishes — either one large one or individual ramekins. Put a little semolina porridge in the bottom of each.
Step 12:

Generously sprinkle the porridge with nuts and dried apricots, then repeat the layers once more. My dishes were small and shallow, so I made just a single layer of nuts.
Step 13:

You can lightly sprinkle the top layer with sugar. Bake the Guryev porridge for about 30 minutes in a 350°F (180°C) oven. Serve the porridge hot, mounded on a plate and drizzled with honey.

Always wash eggs before using them, since even a seemingly clean shell can harbor harmful bacteria. It's best to use a food-safe wash and a brush.
For how to choose semolina, cook the perfect porridge from it, and much more, see the article on semolina.
Any heat-safe dish works for this recipe. If you use a silicone mold, there's no need to grease it with butter or margarine. Metal, ceramic, or glass dishes, though, are better lightly greased with vegetable oil so the porridge doesn't stick.